Recipe for Kale and Tri-Color Beet Salad

Kale and Tri-Color Beet Salad -

This is a great recipe for late summer when all the different colors of beets are available fresh in the market (or your garden of course!). In this salad I used classic red beets, golden beets and white beets. You can use any colors that you like – even just the classic red beets would be wonderful!

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  • Rating:   5
  • Prep.:  10 min
  • Cook Time:  45min


  • 4 Cups Fresh Kale, stems removed and torn
  • 1 Small Red Onion, Sliced Finely
  • 2 Red Beets
  • 2 Golden Beets
  • 2 White Beets
  • 2 Tbsp. Olive oil
  • 1 Tsp. each Salt and Pepper
  • 1 Tbsp. Balsamic Vinegar


  1. To roast the beets: wash them well and cut off the top and bottom ends of each beet. Wrap each color of beets together tightly in aluminum foil (the colors need to be separated because otherwise the red beets will bleed onto the others and all of them will look the same!). Place the foil packets on a baking sheet, in a preheated oven at 400 F (205 C) for about 45 minutes until fork tender. Remove from oven and allow to cool.
  2. Once cooled, it is easy to remove the skin with your fingers by just rubbing slightly until it all comes off (you may want to use gloves to do this as the beets can stain your hands). Once peeled, slice the beets thinly.
  3. Finally, combine the sliced beets with all remaining ingredients in a large bowl and toss well.


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